Description：
This temperature-controlled fermentation vat is designed for precise curd processing in cheese production. Constructed with food-grade stainless steel (304/316L), it features integrated cutting tools to slice coagulated curds and a separation system to drain whey efficiently. The adjustable heating/cooling system (10–50°C) ensures optimal fermentation conditions for various cheese types. Key advantages include CIP cleaning, pH/temperature monitoring, and gentle curd handling to preserve texture. Ideal for artisanal dairies and industrial plants producing Mozzarella, Cheddar, or Camembert, it combines traditional methods with automated controls for consistent quality and yield. Optional upgrades include whey recovery and direct brine injection.
Advantages:
Polishing Standard:
Seamless interior with mirror polishing
Eliminates material residue and bacterial growth
Zero weld marks for maximum hygiene
Material Thickness (Tank Wall):
3mm (inner) + 2mm (middle) + 1.5mm (outer) composite structure
Industry-leading durability and lifespan
Design Advantages:
Insulation layer reduces energy consumption by 30%+
Safety features: level ports, vent holes, etc.
Prevents operational accidents
Manufacturing Expertise:
Specialized in both individual tanks and complete production lines
Plug-and-play compatibility across equipment
Dedicated technical consultants provide turnkey solutions
Technical Parameters:
|
capacity |
diameter |
depth |
Equipment dimensions |
weight |
motor power |
Heating power |
|
100L |
780mm |
580mm |
1100*850*1350mm |
120kg |
0.55kw |
9kw |
|
200L |
850mm |
600mm |
1300*980*1480mm |
160kg |
0.55kw |
12kw |
|
300L |
900mm |
650mm |
1350*1040*1550mm |
180kg |
0.55kw |
18kw |
|
500L |
1000mm |
650mm |
1500*1150*1700mm |
240kg |
0.55kw |
24kw |
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